Spaghetti or Not

Total Time:
50 min
Prep:
15 min
Cook:
35 min

Level:
Easy

NUTRITION INFO
Ingredients
  • 1 small spaghetti squash (about 2 1/2 pounds)
  • 1 tablespoon extra-virgin olive oil, plus more for drizzling
  • 1/2 cup diced pancetta (about 3 ounces)
  • 1/2 onion, chopped
  • 2 cloves garlic, chopped
  • 2 to 4 anchovy fillets
  • 1/2 teaspoon red pepper flakes
  • 1/2 cup dry white wine
  • 1 28 -ounce can whole peeled tomatoes
  • 1/4 cup chopped pitted kalamata olives
  • 2 tablespoons capers, drained
  • 4 basil leaves, plus more for topping
  • Kosher salt and freshly ground pepper
  • Grated parmesan, for topping
Directions
  • Cut the squash in half lengthwise and scoop out the seeds. Put the squash cut-side down in a microwave-safe dish with 1 cup water. Cover loosely with plastic wrap and microwave until tender, about 15 minutes. Uncover and let cool slightly. Use a fork to scrape out the flesh in strands; transfer to a bowl.

  • Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the pancetta and cook until crisp, about 4 minutes. Add the onion and cook until soft, about 3 minutes. Stir in the garlic, anchovies and red pepper flakes, smashing the anchovies into the oil; cook 30 seconds. Add the wine; bring to a boil and cook until reduced by half, 2 to 3 minutes. Add the tomatoes, crushing them into the skillet with your hands. Bring to a boil, then reduce the heat to medium low and stir in the olives, capers and basil. Simmer, stirring occasionally, until thickened, about 10 minutes.

  • Add the spaghetti squash to the sauce and toss to coat. Season with salt and pepper. Divide among shallow bowls and drizzle with olive oil. Top with basil and parmesan.

  • Photograph by James Wojcik


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    This recipe is featured in:

    Healthy Weeknight Dinners